User tools

Okinawa Mochi

One variation of a dessert common in Japan. It has a soft flavor and rich texture. One of those things you either love or don't.

Ingredients

2
cups mochi-ko (rice flour)

1
½ cups sugar

1
½ cups water

½
tsp. Vanilla extract

Preparation

Place
about 2 ½ inches of water up to second knuckle on finger in the steamer and
cover and turn on to high to start steaming.

Mix
wet ingredients together in large bowl.Stir dry ingredients into wet till well blended and no lumpy.

Turn
heat down on steamer and line with damp cheese cloth (about 4-5 layers thick)
or use a piece of old flour sack,Pour mixture onto cloth and make sure it is an even layer.Steam for2 - 2 1/2 hours.make sure the center is not sticky to the touch when you are ready to
take off the stove.Prep an 8x8x2
pan by spraying with Pam or another cooking spray and sprinkling with a cornstarch
layer.

Pour
into pan and spread evenlywith a
rubber spatula dipped in cornstarch.Cool for about 12 hoursat
room temperature before cutting (I usually let it cool overnight).To prevent sticking, coat each piece
with cornstarch and shake off the excess.Store in an airtight container; using wax paper between layers.